Method

Main

1

Combine fish, half the turmeric and ½ tsp salt in a bowl, mix to coat well and set aside.

2

Heat ghee in a large saucepan over medium-high heat, add whole spices and curry leaves and stir until spices pop (1 minute), then add onion, garlic and green chilli and stir occasionally until tender (4-5 minutes). Stir in ground spices, sauté until fragrant, then add tomato and cook until they begin to break down (2-3 minutes). Add tamarind and 700ml water, simmer until well flavoured (8-10 minutes), then add fish and coconut milk and simmer until just cooked through (4-5 minutes). Season to taste and serve hot with steamed rice, scattered with extra curry leaves and coriander.